CROZE & SMITH WOOTON HANDCRAFTED WINES
Winemaker, Gary E. Wooton . Assistant Winemaker, Daniel Benton
tel 707.944.9247 fax 707.944.9272
Email: croze@interx.net web: www.croze-cab.com

S U M M E R T I M E 2 0 1 1

VERAISON

Veraison (color change) is happening in the vineyards! The growing cycle is complete and ripening has begun. When all those grapes are purple, we will usually be six-eight weeks away from harvest (depending on the weather.) Now is the time we need warm, sunny days and no rain! Pictured is Gallagher's Vineyard, Napa Valley on August 20, 2011.

From now until harvest we'll be very busy bottling 2008 CROZE Cabernet Sauvignon, 2008 CROZE Cabernet Sauvignon Port, 2006 Smith Wooton Syrah and our newest addition, 2010 CROZE Chardonnay.

We're very excited about the Chardonnay which comes from Simone Vineyard, Oak Knoll District, Napa Valley. The grower is a long time friend who has a well established, 10 acre Chardonnay vineyard. We look forward to introducing it to you, soon!

WINE CLUB LIBRARY SELECTIONS

Once again, we've been browsing through our Wooton Collection of Library Wines and found just enough of these two beauties to please your palate. We offer them at their original release prices, minus 10% club discount to our Friends & Family Wine Club members, only.
That's just $56.70 plus tax and shipping.
If you're not already a Friends & Family Wine Club member, take advantage of this great value by joining Friends & Family, today! Just go to the bottom of our CROZE homepage to register.

Only 350 cases made . Aged 25 months in French Oak . Sustainable Agricultural Practices
Aromas of macerated black cherries, clove spice and a bit of prosciutto. Fully rounded mouth feel-- dense, concentrated blackberries & plum.
Imagine a northern Rhone wrapped in velvet, arm in arm with the brute force of a California Syrah strapped in new chaps. One glass is never enough. AN EXCELLENT CHOICE WITH LAMB, PORK, WILD BOAR, DUCK & DARK CHOCOLATE

- Gabrielle Shaffer, Sommelier

Plum spice & cedar chest open the nose of this decadent Cabernet Franc. Plump boysenberry and blueberry preserves stand out on the palate with huge mouth feel & young, savory tannins. Very intense, new-world style that will come to show grace for many years. Truly gluttoness. ENJOY WITH ROAST PORK, DUCK & CHERRY SAUCE, GRILLED PORTABELLAS, PUNGENT BLUE CHEESE & CHOCOLATE

- Gabrielle Shaffer, Sommelier

HERE'S A TASTY TREAT TO COMPLIMENT YOUR WINE!

GOAT CHEESE STUFFED PORK TENDERLOIN WITH
RED WINE BALSAMIC CHERRY SAUCE

Cherries and goat cheese and pork, Oh My! Flavor, texture and color all pop in this dish. Sweet, dark cherries against the rosy pork, contrasting with the bright white goat’s cheese. It’s lovely to look at, sweet, sour and savory to taste. If fresh cherries aren’t available you can easily use frozen. Just thaw them out and drain them ahead of time.
Serves 6, level of difficulty - moderate

2 Pork tenderloins, center cut, approximately 6 inches each in length with silver skin removed
Salt and pepper to taste
3/4 cup goat cheese, crumbled
Zest of 2 lemons
1 1/2 Tablespoons fresh basil, chopped

1 Tablespoon olive oil ) + 1 Tablespoon
1 teaspoon cracked pepper
Butcher twine
Salt and pepper to taste

1/2 cup red wine
1/2 cup fresh cherries, pits removed and chopped
1/2 Tablespoon (7.5ml) balsamic vinegar
Salt and pepper to taste

1. Preheat oven to 400F (200C).

2. Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a butterfly). Be sure to leave the loin with at least 1/2 inch uncut at the base. Do the same with the other loin.

3. Season with salt and pepper. Cover with plastic wrap and using a rolling pin (or a meat tenderizer), gently pound on the meat until the surface is flat.

4. In a medium-sized bowl mix together the goat cheese, lemon zest and basil with 1 Tablespoon of olive oil and the pepper.

5. Pull the plastic wrap off the meat and spoon the goat cheese mixture evenly over the center leaving a 3/4 inch border. Roll up to make a nice compact even loin. Do the same with the other tenderloin.

6. Use butcher string to make even ties on every inch of the loin, to keep the roll intact.

7. Rub 1 Tablespoon (15ml) of the olive oil all over the pork loins. Season with salt and pepper.

8. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to it to heat up for about 30 seconds. The pan should be hot but not smoking.

9. Put the pork loins in the skillet and cook until a deep golden brown caramelized crust forms. Place the skillet in the preheated oven and allow them to cook for another 12 minutes or until a meat thermometer reads 145F.

10. Pull the pork out of the oven, place the loins on a plate and cover loosely with foil.

11. Put the empty skillet back on the heat and turn up the stove top to medium-high. Add the red wine and with a wooden spoon, scrape up all the porky caramel bits from the bottom of the pan.

12. Add half the cherries and the balsamic vinegar and allow the mixture to continue to cook for 5 minutes.

13. Add the rest of the cherries and cook for another minute. Once the sauce is slightly reduced and the cherries are all warmed up, season with salt and pepper.

14. To serve slice the tenderloin using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. Serve immediately.

Bon Appetit!
Gary & Suzanne Wooton